Mushroom and Bean Chili

A Mushroom and Bean Chili Served with tacos or rice

Ingredients

• 8 Tortillas
• 2 tablespoons extra-virgin olive oil
• 2 bell peppers diced
• 3 small red onions diced
• 4 cloves garlic chopped
• 450g mushrooms roughly chopped
• 2 tins cooked beans (kidney, black, and/or pinto beans, washed and drained
• 1 tin tomatoes
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 stick cinnamon
• 500ml vegetable stock
• 1 tablespoon honey
• 50g chopped fresh corriander

Directions

1. Heat olive oil in large pot over medium-high heat
2. Sauté peppers and onion until softened and starting to brown (approximately 5 minutes).
3. Add garlic & sauté for 30 seconds, or until fragrant.
4. Add chopped mushrooms. Sauté until softened and liquid has evaporated, stirring only occasionally.
5. Add remaining ingredients except corriander and stir to combine. Bring to a boil, cover, and simmer for 1 hour.
6. Add corriander during last five minutes of cooking.
7. Serve with rice or tortilla, add sour cream, diced avocado, red onion, and more corriander to taste.